Recipe Description
Meatballs are easy to make. Here’s a simple meatball recipe with a twist.
Recipe Ingredient
- Meatballs
- 150 g minced chicken meat
- 50 g minced pork
- 50 g minced prawn
- 2 water chestnuts (diced)
- 2 dried Chinese mushrooms (soaked and diced)
- 1 tbsp onion (chopped)
- Meat seasoning
- 1 tsp light soy sauce
- sugar to taste
- salt to taste
- pepper to taste
- 1/2 tsp chicken stock powder
- 1 tbsp egg white
- 1 tbsp cornflour
- 1 tbsp wheat starch
- 1/2 tsp sesame oil
- 120 g tarocubed
- 4 slices ginger
- 125 ml water
- 30 g carrot,cut into desired shapes
- 70 g shimeji mushrooms
- 1 tbsp potato starch (mixed with water to form paste)
- Seasoning
- 1 tsp oyster sauce
- 1 tsp light soy sauce
- 1/2 tsp chicken stock powder
- 1 tsp Shao Hsing Hua Tiau rice wine
- 1/2 tsp sugar
- 1/2 tsp pepper
Instructions
- To make meatballs: In a mixing bowl, combine all the ingredients and add the meat seasoning. Mix to a sticky paste. Form into small balls. Deep fry in hot oil until golden brown. Dish out and drain on paper towels.
- To cook taro: In the remaining oil, deep fry the taro cubes until lightly golden. Remove and drain on paper towels.
- To finish: Leave a teaspoon of oil in the wok and fry the ginger until fragrant over medium heat. Pour in water and add the taro and seasoning.
- Simmer until taro is soft. Add carrot and shimeji mushrooms. Toss and fry for 30 seconds. Add the flour paste and bring to boil.
- Add the pre-fried meat balls and dish out.
